Everytime I make a quiche for dinner, I ask myself WHY don’t I make quiches more often?
They’re great reheated for breakfast, easy to pack for the HH’s lunch and hello, crazy nutritious to boot! Eggs, cheese and vegetables… what more could you ask for in a meal?
I LOVE this recipe… and I’m pretty sure you will too! 😉
~Mavis
Sundried Tomato and Spinach Quiche
Ingredients
2 small potatoes,cubed
3 cups {packed} spinach, chopped
1/3 cup sundried tomatoes, chopped
1 carrot, chopped
1 small onion, chopped
1 tablespoon bacon grease or olive oil
5 eggs
1 cup milk {I used 2%}
1/2 cup cheddar cheese, shredded
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 prepared pie crust {my favorite pie crust recipe}
Instructions
Preheat oven to 375 F.
Sautee the first 7 ingredients in a frying pan until tender.
In a large bowl, mix together the eggs, milk, pepper, salt, thyme and oregano. Pour the vegetable mixture into the bottom of the pie crust.
Add egg mixture over the vegetables. Bake for 40-50 minutes or until a knife inserted near the center comes out clean.
Cool slightly, and serve.
Lace Faerie says
For left over that aren’t planned for another meal, such as my HH’s lunch, I either throwing them all together in a soup at the end of the week, or throw them into a pie crust with the eggy milk and, voile’! Instant elegance! A quiche! I like to use the week’s leftovers for Sunday brunch and everyone thinks I slaved over the meal!
marie says
Made the quiche for dinner last night——-was a big hit with HH. He said “it’s a make again dinner”. I had a leftover piece for breakfast and it was still wonderful.
Mavis Butterfield says
Awesome Marie. 🙂 Breakfast quiche is the best!
Mindy says
This looks amazing. My husband is a quiche lover so I will be making this one soon! Can’t wait to have some of my own spinach to add but I will suffer with store bought for now…